Green Tomato (Banadoorah) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 36-oz jar | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| about 1 lb medium green tomatoes | 4 garlic, cloves, peeled (optional) | 1 fresh red chili pepper (optional) |
| full amount of pickling solution (about 16 fl oz/1 pint) | ||
| 1 | Wash and drain the tomatoes, then cut a deep cross into each tomato at the smooth end without going through the other side. The idea is that you will be able to break off one quarter by hand when the tomatoes are pickled. Arrange the tomatoes with the stalk end up, in a 36-fluid-ounce sterilized glass jar, together with the garlic and chilli if you are using them. |
| 2 | Prepare the pickling solution and pour it over the tomatoes to cover them. Close the jar well and store in a cool, dark place. Eat after two to three weeks. |